- Feb 14, 2004
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I wonder if the switched from a full crust to a lattice to cut down on the amount of ingredients.
They switched up the ingredients. Previously it was:
BAKED APPLE PIE (Apples (Apples, Salt, Citric Acid, Ascorbic Acid), Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Sugar, High Fructose Corn Syrup, Contains 2% or Less: Modified Food Starch, Sorbitol, Dextrose, Brown Sugar, Yeast, Salt, Cinnamon, Apple Powder (Dehydrated Apples, Citric Acid), Sodium Alginate, Spice, Trisodium Citrate, Dicalcium Phosphate, Natural and Artificial Flavors, Hydroxylated Soy Lecithin, Yeast Extract, Enzyme, L-Cysteine, Color (Annatto, Turmeric, Beta Carotene, Caramel Color).)
Currently it is:
Ingredients: Apples (Apples, Ascorbic Acid, Salt, Citric Acid), Enriched Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Water, Apple Juice Concentrate, Modified Food Starch, Invert Syrup, Contains 2% or Less: Yeast, Salt, Cinnamon, Sunflower Lecithin, L-Cysteine (Dough Conditioner), Yeast Extract, Enzyme, Beta-Carotene (Color).
Aside from the custom thickeners in the original pie, they also used apple powder as one of the secret ingredients:
https://www.rd.com/food/fun/mcdonalds-apple-pie-recipe/
Actually, the pie’s secret is how it keeps that fruit filling together.
As fruits heat up in the oven, they release juices. The task for recipe developers is to find a way to keep that liquid from turning into a soupy, soggy mess. That’s where the McDonald’s version stands apart. The chain shows on its ingredient list that it uses sodium alginate (a substance that comes from brown algae) and hydroxylated soy lecithin (which can be extracted from soybeans, eggs, corn, or sunflower oil) as a thickener and to keep the ingredients together, but there’s another ingredient that really works its magic.
One other secret ingredient is apple powder, made of dehydrated apples and citric acid, a chemical that occurs naturally in citrus fruits. For one thing, that powder soaks up extra liquid to keep the filling nice and thick, former pastry chef Stella Parks tells Thrillist. As a bonus, though, it also adds little kick more of that fruity flavor you crave in an apple pie.
The new one has quite a bit fewer ingredients & is also better, imo. The old one would get soggy & kinda limp if you didn't eat it right away. This one is more fun to eat, crispier, and tastes slightly better. If you're in the mood for some reading, here's a brief history of the McDonald's apple pie:
https://www.eater.com/2017/5/8/14486084/history-mcdonalds-apple-pie
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